Real Recipes From Real Home Cooks ®

twice baked potatoes with garlic & chives

★★★★★ 1
a recipe by
Irisa Raina 9
New Iberia, LA

If you refrigerate the potatoes to bake later, then make sure you allow enough time to fully heat the potatoes. Also if you noticed I started out with 3 potatoes, but only have 5 halves here, that is because I use the potato from the 6th.halve and use the other skin in scrambled eggs or something like that.

★★★★★ 1
serves Can feed 3, 4 or 5
prep time 45 Min
cook time 20 Min

Ingredients For twice baked potatoes with garlic & chives

  • 3 medium to large baking potatoes
  • 2 tablespoons unsalted butter
  • 1 teaspoon freshly chopped chives
  • 1 medium clove of garlic minced on a rasp if you don’t have a rasp you can use roasted garlic, smashing it a bit before you put it in the potato mixture
  • 2 – 3 tablespoons heavy cream
  • 1 tablespoon fresh ground pepper
  • 2 teaspoons shredded cheese, i used an italian blend.
  • 2 tablespoons of shredded cheese

How To Make twice baked potatoes with garlic & chives

  • 1
    Scrub, pierce and bake the potatoes for about 45 minutes on 375.
  • 2
    Let them cool long enough so you can handle them. Cut them in half lengthwise and carefully spoon out the potatoes and put it in a bowl.
  • 3
    Add the next 6 ingredients and mix with a hand mixer till it is all incorporated
  • 4
    Spoon the potato mixture back into the potato shells, and top with remaining 2 tablespoons cheese.
  • 5
    Bake 325 till the cheese is all melted and just starting to brown.
  • 6